• Course

    Main course

  • Category


  • Cooking technique

    Indirect cooking,

  • Level


  • Prep time

    20 minutes

  • Cook time

    180 minutes

  • Total

    200 minutes

  • Amount

    4 persons

Stewed lamb shank with roseval potatoes

Have you ever eaten lamb shank? It is a delicious piece of meat from the leg of lamb that contains a lot of connective tissue. If you stew it for a long time, the collagen in the connective tissue is converted into gelatine, with a deliciously juicy and tender result. This stewing can be done in your Big Green Egg, of course. But first, grill the shanks all over on the cast iron grid of your kamado. This will give the meat and sauce even more flavour!


Braised lamb shank

  • 4 lamb shanks
  • 1 bulb of fresh garlic
  • 1 organic lemon
  • 1 red sweet pointed pepper
  • 2 sprigs of rosemary
  • 2 sprigs of oregano
  • 1 sprig of thyme
  • 2 tbsp honey
  • 1 tbsp tomato purée
  • 1 tbsp spicy mustard
  • 4 star anise
  • 2 l lamb stock
  • 200 ml red wine
  • 300 g Roseval potatoes


  1. Light the charcoal in the Big Green Egg and heat with the Cast Iron Grid to a temperature of 220 °C.
  2. Cut the meat on the narrow side of the lamb shanks around the leg and scrape the bones clean. While doing so, put your knife at right angles to the leg. Halve the bulb of garlic and the lemon crosswise. Halve the pointed pepper lengthwise, remove the stem and seeds and cut the pulp into coarse pieces.


  1. Sprinkle the lamb shanks with freshly ground black pepper and sea salt. Place them on the grill and grill the shanks for 8-10 minutes all over, nice and brown. A few minutes before the shanks are nicely browned, add the garlic halves and the sprigs of rosemary, oregano and thyme. Be careful not to burn the herbs.
  2. Remove the lamb shanks, garlic and herbs from the EGG and place them in the Green Dutch Oven. Remove the Cast Iron Grid and place the Stainless Steel Grid in the EGG. Add the lemon halves, paprika, honey, tomato purée, mustard and star anise to the Green Dutch Oven and pour in the stock and red wine. Put the pan on the grid, close the lid of the EGG and wait until the liquid is almost boiling.
  3. Remove the pan and grid from the EGG, place the convEGGtor and replace the grid. Put the pan back in the EGG, close the lid of the EGG and heat to 140 °C. Let the lamb shanks simmer gently for about 120 minutes until almost done. Meanwhile, wash the Roseval potatoes and cut them into thick slices.
  4. Add the potatoes to the Green Dutch Oven and simmer for about 15 minutes longer until the lamb shanks are tender and the potatoes are done.
  5. Remove the pan from the EGG and spoon the lamb shanks and potatoes into a nice dish that you can place in the centre of the table.

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